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- DictionaryCanned/kand/
adjective
- 1. (of food or drink) preserved or supplied in a sealed can: "canned beans"
- 2. (of music, laughter, or applause) prerecorded and therefore considered to be lacking in freshness and spontaneity: informal, derogatory "some hotels program their canned music in twenty-four-hour cycles"
Learn the meaning of canned as an adjective, with synonyms, examples, and word history. Canned can refer to food preserved in a can, speech or music prepared in advance, or alcoholic beverages.
Canned means preserved in a can or jar, or recorded or prepared in advance. It can also be a slang word for drunk. Learn more about the origin, usage, and history of canned.
- Overview
- What is canned food?
- How does canning affect nutrient levels?
- Canned foods are affordable, convenient, and don’t spoil easily
- They may contain trace amounts of BPA
- They may contain deadly bacteria
- Some contain added salt, sugar, or preservatives
- How to make the right choices
- The bottom line
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Canned goods can be a great choice when fresh foods are not accessible, supplying essential vitamins and minerals while being easy to make. However, they may also include BPA and additives, which may pose a health risk.
Canning is a method of preserving foods for long periods by packing them in airtight containers.
Canning was first developed in the late 18th century as a way to provide a stable food source for soldiers and sailors at war.
The canning process can vary slightly by product, but there are three main steps. These include:
•Processing. Food is peeled, sliced, chopped, pitted, boned, shelled, or cooked.
•Sealing. The processed food is sealed in cans.
•Heating. Cans are heated to kill harmful bacteria and prevent spoilage.
Canned foods are often thought to be less nutritious than fresh or frozen foods, but research shows that this is not always true.
In fact, canning preserves most of a food’s nutrients.
Protein, carbs, and fat are unaffected by the process. Most minerals and fat-soluble vitamins like vitamins A, D, E, and K are also retained.
As such, studies show that foods high in certain nutrients maintain their high nutrient levels after being canned (1, 2).
Yet, since canning typically involves high heat, water-soluble vitamins like vitamins C and B can be damaged (3, 4, 5).
These vitamins are sensitive to heat and air in general, so they can also be lost during normal processing, cooking, and storage methods used at home.
Canned foods are a convenient and practical way to add more nutrient-dense foods to your diet.
The availability of safe, quality foods is lacking in many parts of the world, and canning helps ensure people have access to a wide variety of foods throughout the year.
In fact, nearly any food can be found in a can today.
Also, since canned foods can be stored safely for several years and often involve minimal prep time, they’re incredibly convenient.
What’s more, they tend to cost less than fresh products.
Summary
BPA (bisphenol-A) is a chemical that’s often used in food packaging, including cans.
Studies show that the BPA in canned food can migrate from the can’s lining into the food it contains.
One study analyzed 78 canned foods and found BPA in over 90% of them. Furthermore, research has made it clear that eating canned food is a leading cause of BPA exposure (10, 11).
In one study, participants who consumed 1 serving of canned soup daily for 5 days experienced more than a 1,000% increase in the levels of BPA in their urine (12).
Although the evidence is mixed, some human studies have linked BPA to health problems like heart disease, type 2 diabetes, and male sexual dysfunction (13, 14).
If you’re trying to minimize your exposure to BPA, eating a lot of canned food is not the best idea.
While it’s extremely rare, canned foods that weren’t processed properly may contain dangerous bacteria known as Clostridium botulinum.
Consuming contaminated food can cause botulism, a serious illness that can lead to paralysis and death if left untreated.
Most cases of botulism come from foods that have not been canned properly at home. Botulism from commercially canned food is rare.
It’s important to never eat from cans that are bulging, dented, cracked, or leaking.
Summary
Canned foods that weren’t processed properly may contain deadly bacteria, but the risk of contamination is very low.
Salt, sugar, and preservatives are sometimes added during the canning process.
Some canned foods can be high in salt. While this does not pose a health risk for most people, it may be problematic for some, such as those with high blood pressure.
They may also contain added sugar, which can have harmful effects.
Excess sugar has been associated with an increased risk of many diseases, including obesity, heart disease, and type 2 diabetes (15, 16, 17, 18, 19).
A variety of other natural or chemical preservatives may be added as well.
Summary
As with all foods, it’s important to read the label and ingredient list.
If salt intake is a concern for you, choose the “low sodium” or “no salt added” option.
To avoid extra sugar, choose fruits that are canned in water or juice instead of syrup.
Draining and rinsing foods can also lower their salt and sugar contents.
Many canned foods do not contain any added ingredients at all, but the only way to know for sure is to read the ingredient list.
Summary
Canned foods can be a nutritious option when fresh foods aren’t available.
They provide essential nutrients and are incredibly convenient.
That said, canned foods are also a significant source of BPA, which may cause health problems.
Canned foods can be a part of a healthy diet, but it’s important to read labels and choose accordingly.
Learn about the benefits, drawbacks, and tips for choosing canned foods. Canned foods are convenient, affordable, and nutritious, but may also contain BPA, bacteria, or additives.
- Start With An Approved Recipe. Always begin with an approved recipe and guidelines for the specific food you plan to can. While there are options to modify approved recipes for experimenting with flavors, it is crucial to first understand the guidelines for preserving the food.
- Prepare Your Tools. Next, gather your canning tools and recipe ingredients. Clean the canner and rack with hot, soapy water. Place the canner on the stove over medium heat and add water.
- Clean. Wash the jars and lids in hot, soapy water. After washing, the jars need to stay hot to avoid thermal shock. A good place to put them while you work on the recipe is in the canner that’s being heated on the stove.
- Make Your Recipe. Follow the recipe to make the jar contents. When the recipe is complete, remove the jars from the canner and place them on a towel on the counter near the stove.
- Beans. Canned beans include garbanzo beans, pinto beans, black beans, red kidney beans, and lima beans. They’re not only a staple for vegan and vegetarian diets but also save you a lot of time, as dried beans require hours of soaking before you can cook them.
- Canned meat and fish. Canned meat and fish are excellent, inexpensive sources of protein. Be sure to buy proteins canned in water or brine, not oil or sauces, for their lower calorie and fat content.
- Diced tomatoes. Canned diced tomatoes are not only nutritious but also crucial in a number of recipes. Nutrition. Tomatoes of all sorts contain lycopene, a carotenoid antioxidant that gives this fruit its red color and provides disease-fighting benefits (9).
- Coconut milk. Share on Pinterest. Mariela Naplatanova/Stocksy United. This dairy-free milk substitute is a great, lightly sweet choice for numerous recipes.
Aug 8, 2023 · Learn how to choose and use canned foods for quick and easy meals, from tomatoes and beans to tuna and chicken. Find out which brands and varieties are the best quality and most convenient for your pantry.
Feb 7, 2023 · Nutritionists say canned foods can be just as healthy as fresh and frozen goods. These are are the best canned foods to add to your pantry (and ones to avoid).
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